Ingredients

* 2-1/2 pounds boneless beef sirloin steak, cut 1 inch thick
* 1/2 cup unsweetened coconut milk
* 1/2 stalk lemongrass, trimmed and coarsely chopped, or 1/8 teaspoon finely shredded lemon peel
* 3 tablespoons lime juice
* 2 tablespoons fish sauce or soy sauce
* 2 to 4 tablespoons red curry paste
* 2 teaspoons sugar

Directions

1. Trim fat from meat. Place meat in a plastic bag set in a shallow dish.
2. For marinade, in a blender container or food processor bowl combine coconut milk, lemongrass or lemon peel, lime juice, fish sauce or soy sauce, red curry paste, and sugar; cover and blend or process until smooth. Pour marinade over meat. Close bag; refrigerate for 4 to 24 hours, turning bag occasionally. Drain steaks, reserving marinade.
3. Grill steaks on the grill rack of an uncovered grill directly over medium-hot coals for 12 to 15 minutes or to desired doneness (160 degrees F for medium doneness), turning once and brushing once with reserved marinade halfway through. Discard any remaining marinade. Remove steak from grill; let stand 5 minutes. Thinly slice meat across the grain. Makes 10 servings.
4. Make-Ahead Tip: Up to 24 hours ahead, prepare marinade. Marinate steak as directed.